How to Turn Ice Cream into Bread

I scream, you scream, we all scream for... bread?

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Put down the hot fudge and break out the flour—we’re taking ice cream from thefreezer to the oven in one mind-blowing food hack of a recipe. (Except you can totally still use hot fudge as a topping. We won’t judge.)

Feel free to experiment with your favorite flavors, mix-ins and toppings—and don’t be afraid to go crazy. This batter bakes up into a lightly sweet bread, so bold flavors work best and the more mix-ins, the merrier. One last word of caution: don’t use low-fat or low-sugar ice cream. Just don’t do it. Trust us.

2. Add the self-rising flour to a large bowl. If you’re substituting with all-purpose flour, add the baking powder now and mix well.

Photo by Rachel Lee

3. Pour in the softened ice cream and gently fold the mixture together until just combined. The fewer the folds, the more tender the bread.

Photo by Rachel Lee

4. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Photo by Rachel Lee

5. Slice, devour and marvel at the fact that, holy crap, you just turned ice cream into bread.

Photo by Rachel Lee

Spoon tip: Not feelin’ an entire loaf of bread? Make muffins instead! Grease or line a 12-cup muffin pan, fill each cup ⅔ full with batter, and bake at 350°F for 18-22 minutes, until the tops lightly bounce back when you touch them.

Photo by Rachel Lee

Not sure how to eat your ice cream bread? Try smothering a slice with Nutella for a decadent open-faced toast…